Onion Omelette

Frittata di Cipolle

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a delightfully Neapolitan recipe from Campania. I like to make it with red onions, as the colours - deep purple and brilliant yellow - are so attractive. If you can’t get hold of red onions, don’t worry; it will taste just as good. Serve as an antipasto or snack; it’s also an excellent party dish.


  • 2 oz (50 g) piece prosciutto crudo or unsmoked bacon, sliced into strips
  • lb (<


Fry the prosciutto or bacon, onions and mint together in 1 tablespoon of the olive oil and the fat, stirring from time to time, for about 10 minutes or until the onions are soft. Season to taste.

Beat the eggs with the cheeses and basil. Fry the tomatoes briefly in a separate pan with the re